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Stuffed Chicken Cordon Bleu with Sun-Dried Tomatoes

This delicious stuffed chicken Cordon Bleu with sun-dried tomatoes is our go-to for holidays and is a favorite amongst our toddlers.
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Prep Time:15 minutes
Cook Time:1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, cordon bleu, spinach, stuffed chicken, sun-dried tomatoes
Servings: 6
Calories: 678kcal
Cost: $45.68

Equipment

  • 1 9x13 glass baking dish
  • 1 meat tenderizer
  • 1-2 sheets of foil

Ingredients

  • 4-6 lbs thinly cut chicken breasts or tenderloins pounded with tenderizer mallet
  • 2 cups Italian style bread crumbs
  • 1 cup grated parmesan
  • 1 tbsp garlic powder
  • salt and pepper to taste
  • 2 medium eggs (beaten in a bowl)
  • 1 package ham lunch meat (sliced, 1 per chicken)
  • 1 bunch fresh spinach (4-6 leaves per chicken)
  • 1 package dubliner cheese (sliced, 1 per chicken)
  • 1 jar sun-dried tomatoes
  • 1 tub spinach artichoke jalapeño dip
  • toothpicks or cooking string (2-3 per chicken)

Instructions

  • Preheat oven to 350 degrees and oil a 9x13 glass baking dish.
  • Add Italian bread crumbs, garlic powder, and grated parmesan to a bowl. Add salt and pepper to taste. Stir together to combine.
  • Beat 2 eggs in a separate bowl.
  • After chicken breasts are tenderized with a mallet, dip chicken in egg mixture then into the crumb mixture so one side of the chicken has an even coat.
  • Place 1-2 slices of ham on the inside of the chicken.
  • Place one spoonful of spinach artichoke jalapeño dip and spread it over the inside of the chicken to coat evenly.
  • Place 4-6 fresh spinach leaves on the dip mixture then add a slice of dubliner cheese to the center.
  • Add desired amount of sun-dried tomatoes on the inside.
  • Roll up each slice and secure with either 2 toothpicks or 2 strands of cooking string.
  • Place chicken in oiled glass baking dish and cover with aluminum foil.
  • Cook for 40-45 minutes.
  • Uncover the last 5 minutes to brown a little. Make sure internal temperature of chicken reads 165 degrees with a meat thermometer.

Notes

This recipe is for holidays and special occasions. We like to double the recipe and freeze half of it when we make it. Just be sure to wrap the pan in foil before freezing. Cook for an 1 hour to an 1 hour and 10 minutes when frozen and cook all the way through until an internal temperate of 165 degrees is reached. 
You can also substitute spinach artichoke dip for the spinach artichoke jalapeño dip to remove spiciness (possibly for kids).